Lemon white chocolate cookies

Dessert & Baking
Written By ANNA Test Kitchen

A perfectly chewy and moist chocolate chip cookie–with a lemony twist!

Ingredients

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon sea salt

1 cup butter, at room temperature

¾ cup brown sugar

½ cup white sugar

2 eggs, at room temperature

1 ½ teaspoons lemon juice

Zest of 1 lemon

1 ½ cups white chocolate chunks

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Preparation

Preheat oven to 350°F.

In a mixing bowl, combine flour, baking soda and salt. Set aside.

In bowl of stand mixer, cream butter and sugars for 3-5 minutes or until well combined. Add in eggs, 1 at a time, mixing well, scraping down bowl between additions. Add in lemon juice and zest. Add dry ingredients in portions, and mix to combine. Add chocolate and mix again to combine.

Using a small ice-cream scoop, spoon into 24 balls, and place a few inches apart on parchment-lined baking sheet. Flatten slightly and bake for 12-14 minutes until golden around edges but still soft.

Makes 24 cookies.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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